Passover in the Bay 2015

Passover is almost here and the wonderfully diverse and free-thinking Bay Area Jewish community will be celebrating in many different ways.

Here's a quick roundup of local resources:

• Passover a Joyous Exploration, Resource Book
• G-dcast: Looking for a way to engage with kids during Passover? Want to teach a friendly grownup about the holiday?
• PJ Library Passover Resources
• Guide to Passover for Interfaith Families

Partial list of Community Seders:

• OFJCC Community Seder in Palo Alto
• Peninsula Temple Sholom Seder in Burlingame
• Coastside Jewish Community Seder in Half Moon Bay
• Multicultural Freedom Seder in San Francisco
• JCC of San Francisco Community Seder
• Out of Order Seder at the Contemporary Jewish Museum
• Chabad of Cole Valley Seder
• Chabad of Noe Valley Seder
• Chabad of San Francisco Seder
• JCC East Bay Community Seders in Berkeley/Oakland
• Tri-Valley Seder in Livermore
• Passover in the Desert with the Russian Jewish Community

And here's a list of additional seders, courtesty of the J Weekly.

Finally, we would like to share one of our staff's favorite Passover recipes with you:

Jeanne's Famous Brisket
Jeanne Miller is the director of the Federation's Business Leadership Council. This brisket recipe has been passed down through many generations of her family.

Serves 10-12

• 1 brisket of about 5 1/2 pounds; ask the butcher to trim off as much fat as possible
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons olive oil
• 3 large onions (2 1/2 pounds) yellow onions, thinly sliced with the grain
• 2 whole garlic cloves, peeled
• 2 cups dry red wine; use one you like to drink
• 1 pound carrots, peeled and cut in 2" pieces
• 2 celery stalks, cut in 2" pieces
• 1 27 ounce carton Pomi chopped tomatoes

Tip: Make this brisket at least one day before you plan to serve it. I often make it a full week in advance and freeze it sliced. Then, it's ready anytime you're having company.

1. Preheat oven to 325.
2. Trim remaining excess fat from brisket. Season both sides with salt and pepper.
3. Heat 2 tablespoons of olive oil in a heavy casserole (I use a large Le Creuset oval Dutch oven) over medium high heat. Add brisket and brown well on both sides, 4 to 5 minutes per side. Transfer brisket to tray with sides so you don't lose the juices and set aside.
4. Reduce heat to medium low, add remaining olive oil, onions, and garlic, and cook stirring frequently, until onions are brown and soft, about 25 minutes. Do not burn or the onions and garlic will taste bitter. Add the red wine, raise heat to high and bring to a boil. Cook for 2 minutes, scraping up the bits stuck to the bottom of the pot. Add carrots, celery, and tomatoes, and stir to combine.
5. Return brisket to pot, and spoon liquid and vegetables over it. Cover with Dutch oven lid and place in oven. After 1 1/2 hours, turn meat carefully. Cook for another 1 1/2 hours or until tender.
6. Let cool for 30 minutes and remove brisket from pan, being careful not to shred it. Place the meat in the refrigerator so that it's easier to carve. Transfer the sauce to a food processor or blender and purée in batches. Warning: If you overfill the processor or blender, the sauce may seep out of the container and make a mess. Pour sauce into a large rectangular Pyrex (any freezer to oven) serving dish. Adjust seasoning with salt and pepper as needed.
7. Remove the meat from the refrigerator to carve. Slice the meat across the grain into 1/4" thick slices, and place in the sauce. If the meat is shredding, place the meat back in the refrigerator and slice later when it's colder.
8. Refrigerate overnight or freeze. If frozen, remove it from the freezer at least 24 hours before you plan to serve.
9. To serve, preheat oven to 325 cover Pyrex with foil and heat for 45 minutes or until sauce is bubbling. Serve.